Cookings-range



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MOSES POND, OF BOSTON, MASSACHUSETTS.

COOKNG--RANGE Specification f Letters Patent No. 33,050, dated August 13,1861.

To all whom 'it may concern: Y

Be it known thatl, Moses POND, of Boston, in the county of Suifolk and State of Massachusetts, have invented certain lmprovements in Cooking-Ranges, of which the following is a full7 clear, and exact description, referencer being had to the accompanying drawings, making part of this specification, in which` 1 Figure l is a perspective view of my improved range. Fig. 2 a transverse vertical section on the line a" m'of Fig. l. Fig. 3 a longitudinal vertical section on the line fz/ g/ of Fig. l looking in the direction of the arrow 5. Fig. t a horizontal section upon the line .e e of Fig. 3.

My present improvements are particularly' applicable to cooking ranges in which the oven is elevated above the level of the top plate where the pots and boiler rest; and have for their object to effect a more uniform diffusion of the heat upon the top, bottom and sides of the oven; and also to insure a saving of fuel.

In ranges with elevated ovens as heretoforeconstructed the heat from the fire pot has been carried to the oven either by a cen tral flue or by two side flues, in either case the bottom of the oven hasnot been uniformly heated, and particularly there has been a deficiency of heat in its forward part.

The first part of my invention consists in bringing all the heat in a broad flue beneath the front of the oven whence it passes along the bottom and around the other sides of the oven as will be hereafter more fully b described; and in connectionwith the above my invention consists in the adaptation of a hot air passage to the whole of the circuitous lire passage thus furnished.

In the said drawings A-is the grate, B the top plate which receives the pots and boiler;

C the boiler the lid a, of which is furnished with a pipe l). rl`he oven l) is raised suficiently high above the top plate B to enable the doors Z when opened to clear the lid of` ldraft of the chimney from the range.

whole width; from this point they pass by the flue g uniformly beneath the bottom of the oven, thence up through a vertical flue 7J, in contact with the back of the oven and are received into `a chamber or horizontal fine 2' which extends over the entire top of the oven. From this chamber the smoke and heat are not permitted to pass imme diately into the chimney but they are detained here and are then caused to descend through the flue c2 formed by the sides of the oven and the vertical division plates E which descend from the top plate m to which they are secured by bolts 6 (Figs. 2 and 3). These plates may be adjusted more or less near to the sides of the oven to suit rjihe he smoke after passing between the sides of the oven and the plates E ascends through the pertical iue c and passes through an opening Z to the chimney.

The flue L is commanded by a damper a which is operated by a handle 0 and upon either side of the grate is a damper F operated by a handle p. A

lVhen the oven is not in use a direct draft is obtained through the flue l@ as indicatedby the arrows 2 to the chimney by closing the damper n and opening the dampers F. The heat is prevented from passing from the flue h directly to the flue a2 by the brick work at b2 (Fig. 4) by which it is forced first to ascend to the space on top of the oven. The horizontal fine g is separated from the flues 7c on each side by plates g (Fig.

lt will be observed that by the above arrangement of iiues the heat is thrown uniformly beneath the entire bottom and back of the oven, that it is detained in contact with its top over its whole extent, and ultimately caused to pass uniformly over the entire surface ofthe sides, by which the whole body of the oven is heated with uniformity.

For the purpose of economizing the waste heat from the flues around the oven I have adapted thereto a continuous air passage or heating surface is secured, and any loss of heat from the lire flues is prevented; the current of cold air entering at the opening G passes as indicated by the arrows 3 to the hot air pipe N.

The lid a of the boiler C as before stated furnished with a pipe Z) the end of which is inserted in an opening w in the front plate J by which means the vapors and odor from the cooking utensils are carried directly into the flue f. The holes w are commanded upon the inside by iiaps 7 which are raised by the pipes b When they are thrust in, but which close the openings when the pipes are Withdrawn.

The position of the vertical fire flue f immediately back of the plate J gives ready access to it for the insertion of the tubes from the boiler covers and also furnishes a large heating surface for the hot air flue K.

TWhat I claim as my invention and desire to secure by Letters Patent is 1. In combination With an elevated oven centrally placed over and above the fire-box and surrounded on five of its sides by flue passages, the broad vertical flue f, for carrying the products of combustion into these surrounding` lues7 vvlien arranged as set forth for the purpose specified.

2. n combination with the above described flues f. g. 7L. the hot air flue H. I. K. L. M. arranged substantially as set forth.

MOSES POND.

Witnesses P. RICHMOND PoUTT, THos. L. GLovnR. 

